Requirements:
Springform 24 cm
Mixer with whisk
Add:
500 g low-fat quark or thick Greek yoghurt
250 ml whipped cream
60 g butter / margarine
300 ml water
Method of preparation:
Place the enclosed sheet of baking paper over the springform bottom. Place the border on it and close the spring form.
Melt 60 grams of butter in a pan.
Remove the pan from the heat and stir the contents of the crumb bottom mix bag into the melted butter.
Cover the base of the spring pan evenly with the mass and press it firmly with the convex side of a spoon. Preparing a cake (5 minutes) - Note: new method of preparation!
Put the 400 ml of water (at room temperature 10-20 C), the curd cheese and the whipped cream in a bowl and mix this with a mixer with garden on the lowest setting. For best results, use the curd cheese and whipped cream directly from the refrigerator.
Add the cake mix and mix the mixture with the mixer on the lowest setting in 1 minute to a smooth mixture. Then beat it at the highest setting in 2 minutes until a light mass.
Pour the cake mixture over the bottom.
Allow the cake to set in the fridge for at least 2 hours. Decorate (5 minutes)
Decorate the cake with whipped cream and fresh fruit if necessary.
Tip: After stiffening the cake, cut the cake off the edge with a knife. After this you can easily remove the spring form.